SACRA EXOTICA

A workshop held by Francesca Sarti of arabeschi di latte, a food design studio that has been creating many food concepts and pop-up cafés around the world.

Sarti’s experience with food and her use of it as a communication tool, saw her propose to fabrica residents the theme of ‘exotic’ and what it could mean in the context of culinary matters.

‘the workshop started from the idea of ‘exotic’ and what this could mean nowadays, in Veneto or in general. what does exotic mean? what is exotic food? is food that is thought to be exotic to one person or culture, necessarily exotic in another? when does something top being exotic? how does food change when it is taken out of its native habitat? what could these things mean in relation to Veneto, and the more immediate identity of treviso? I was invited by Fabrica to think about what ‘exotic Veneto’ could be,‘

Thomas fethers (australia), Nikita bhate (India) and Sophie rzepecky (new zealand), sought to answer the question: ‘does food that has a spiritual significance, contain a higher value? and if so, how could this be marketed?’. investigating topics of spirituality, rituals, and food, they hypothesized what the new exotic could be. in a tongue-in-cheek approach, ‘sacra-exotica’ is a range of possibilities that includes: smoked Babylon fish – infused with blessings and a light woody, sweet aroma; Lourdes wax cheese – a sharp vintage cheese, air sealed with a prayer and Lourdes candle wax; and, holy cow – premium beef sourced from hustling centres of cow worship.

 

press links :

designboom

SACRA EXOTICA

A workshop held by Francesca Sarti of arabeschi di latte, a food design studio that has been creating many food concepts and pop-up cafés around the world.

Sarti’s experience with food and her use of it as a communication tool, saw her propose to fabrica residents the theme of ‘exotic’ and what it could mean in the context of culinary matters.

‘the workshop started from the idea of ‘exotic’ and what this could mean nowadays, in Veneto or in general. what does exotic mean? what is exotic food? is food that is thought to be exotic to one person or culture, necessarily exotic in another? when does something top being exotic? how does food change when it is taken out of its native habitat? what could these things mean in relation to Veneto, and the more immediate identity of treviso? I was invited by Fabrica to think about what ‘exotic Veneto’ could be,‘

Thomas fethers (australia), Nikita bhate (India) and Sophie rzepecky (new zealand), sought to answer the question: ‘does food that has a spiritual significance, contain a higher value? and if so, how could this be marketed?’. investigating topics of spirituality, rituals, and food, they hypothesized what the new exotic could be. in a tongue-in-cheek approach, ‘sacra-exotica’ is a range of possibilities that includes: smoked Babylon fish – infused with blessings and a light woody, sweet aroma; Lourdes wax cheese – a sharp vintage cheese, air sealed with a prayer and Lourdes candle wax; and, holy cow – premium beef sourced from hustling centres of cow worship.

 

press links :

designboom

SACRA EXOTICA

A workshop held by Francesca Sarti of arabeschi di latte, a food design studio that has been creating many food concepts and pop-up cafés around the world.

Sarti’s experience with food and her use of it as a communication tool, saw her propose to fabrica residents the theme of ‘exotic’ and what it could mean in the context of culinary matters.

‘the workshop started from the idea of ‘exotic’ and what this could mean nowadays, in Veneto or in general. what does exotic mean? what is exotic food? is food that is thought to be exotic to one person or culture, necessarily exotic in another? when does something top being exotic? how does food change when it is taken out of its native habitat? what could these things mean in relation to Veneto, and the more immediate identity of treviso? I was invited by Fabrica to think about what ‘exotic Veneto’ could be,‘

Thomas fethers (australia), Nikita bhate (India) and Sophie rzepecky (new zealand), sought to answer the question: ‘does food that has a spiritual significance, contain a higher value? and if so, how could this be marketed?’. investigating topics of spirituality, rituals, and food, they hypothesized what the new exotic could be. in a tongue-in-cheek approach, ‘sacra-exotica’ is a range of possibilities that includes: smoked Babylon fish – infused with blessings and a light woody, sweet aroma; Lourdes wax cheese – a sharp vintage cheese, air sealed with a prayer and Lourdes candle wax; and, holy cow – premium beef sourced from hustling centres of cow worship.

 

press links :

designboom